A great classic among Italian starters, Caprese salad comes, as its name suggests, from the island of Capri. An easy summer salad that everyone always loves. Kosher and dairy.

An eggplant quiche worth discovering, less well known than the classics but wonderfully soft and full of the flavors of Italy.

If you love chouquettes (and honestly, even if you don’t), you’ll adore these little cheese puffs flavored with herbes de Provence.

A twist on the classic caprese salad (tomato and mozzarella), here is a fresh, indulgent salad for summer. Vegetarian, dairy and kosher.

Crisp on the outside like a Jerusalem bagel, with a sesame crust to die for and a wonderfully soft inside, all topped with a fragrant cheese cream that’s never heavy. A dream of a recipe, simple and festive at the same time. A must for Shavuot! Kosher and dairy.

White pizza is a pizza I adore, as much as or even more than the classic tomato sauce version, probably because it goes so well with all kinds of cheese, and with mushrooms in particular. Here are 2 topping ideas, one with goat cheese and red onion, the other with mozzarella and mushrooms, for white pizzas as beautiful and delicious as the ones at the restaurant.

Four cheese pizza is the perfect pizza for cheese lovers, but above all it’s a great way to make an excellent meal while using up all the leftover cheese in the fridge. I always keep a pizza dough ahead in the freezer: just take it out in the morning and let it rise quietly on a baking sheet lined with parchment paper.

An Israeli classic, bourekas are puff pastry triangles filled with a cheese filling. Eat them warm on the go, at a picnic, or with a big salad on the side.

Mozzarella sticks (beignets de mozzarella in French) are sticks of mozzarella, breaded and then fried. Here is an easy recipe for making delicious mozzarella sticks at home. Enjoy them as a snack, as a starter with a good homemade tomato sauce or in a nice salad, for a change from warm goat cheese salad.

Arancini are little balls that are crispy on the outside and melting on the inside. They’re perfect if you have leftover risotto from the night before, but they’re so good you may end up making risotto just for them! Here’s a vegetarian version with pesto and mozzarella.